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a recipe about lemon zucchini bread

While the rest of you in the country post about your layers, your burning candle on a colder or rainy afternoon or evening or making stews or soups, I am still feeling the summer. Since I am not ready for all things pumpkin, apple cider or sweaters (although my heart is certainly ready for it), I am thinking summer and what is more summery than zucchini and lemon in the form of a delicious bread topped with a lemon glaze. Now I know I am making you all jealous that we are still experiencing temperatures in the high 90s, just kidding. I know you all are thinking/saying what Anne Gables said, "I am so glad I live in a world where there are Octobers."

It will be here before we know it and then maybe I can join you all in your layers, in your booties and drinking hot drinks!

To make this lemon zucchini bread, first gather together your ingredients.

Preheat your oven to 350 degrees, and grease your bread pan to prepare for baking. In a large bowl, put in the flour and baking powder then set the bowl aside.

In another bowl, beat the two eggs.

Then add in the sugar and oil. Mix well.
Then add in the buttermilk, lemon juice and lemon zest.

Finally, add in the grated zucchini and mix well.

Pour the wet ingredients into the dry ingredients and stir to mix but don't stir too much, just until all the ingredients are combined.

Pour the batter into your bread pan and then bake the bread for 45 minutes.

Check the bread at 40 minutes just in case. When a knife or toothpick stuck in the middle, comes out clean then it is done. If there is still some batter, bake the bread a bit longer. When fully baked, let the bread cool in the pan for 10 minutes.

While cooling, make the lemon glaze in a small bowl. Remove the bread from the pan after 10 minutes and then pour the glaze on the top of the bread, you might have to do some flipping to make sure the top of the bread gets glazed.

Then let the glaze set before you serve the bread, then eat and enjoy whether with a hot drink or while tanning in the super hot sun of California even in mid September like I am.recipe found here